If you have been trying to find gluten-free malt to make gluten-free malted milk or a gluten-free vegan malt shake, have we got a treat for you! The reason it’s impossible to find gluten-free malt or gluten-free malted milk powder is because malt comes from barley, which, of course, is not gluten-free.

However, there is a good substitute: maca! Adding maca to your plant-based chocolate milk, or to a milkshake or smoothie, adds a flavor that, while you might be able to tell the difference in a side-by-side taste test, is pretty darned close to the flavor of malt!

Maca usually comes in powder form, and comes from the root of the Maca plant, which is found in the Andes of Peru. It’s pretty amazing stuff! According to the Maca Team “Dried maca roots nutritional content consists of 13-16% protein, 8.5% fiber, 19 essential amino acids, vitamins A, B1, B2, B3, C and D, minerals iron, magnesium, copper, zinc, sodium, potassium, calcium, several glucosinolates, 20 free fatty acids, and unique compounds called macaenes and macamides. Beyond that, Maca is one of only a handful of foods considered to be an “adaptogen,” or a food that raises overall life force energy.”

And as if that wasn’t enough, maca is known to increase both energy and stamina, and to decrease the effects of stress and anxiety! It truly is a super food, and we actually have a teaspoon of the powder ourselves in some blended drink every day!

Maca powder typically comes in two forms (and three colors): raw, and “gelatinized”. Many vegans steer away from this because to us vegans “gelatin” usually means very much not vegan. But, as it turns out, in this context gelatinized refers to a cooking process during which the maca roots are heated under pressure; this breaks down the starch and neutralizes certain enzymes. Then the maca is dried and ground into powder, yielding ‘gelatinized’ maca, as compared to raw maca. Because the starch is removed during the gelatinizing process, the resulting gelatinized maca has a much higher nutritional content. According to VivoLife, “Gelatinised maca contains over 4 times the zinc, iron, and calcium content of raw maca powder! And the lack of water content in gelatinised maca means it is much less susceptible to the mould and yeast overgrowth that is a big problem with raw maca powder.”

VivoLife also points out that maca that has been gelatinized has a smoother, sweeter taste.

In fact The Maca Team, with whom we have partnered, prides themselves on selling only pure, organic, vegan, gluten-free maca!

Whatever maca powder you choose, here’s how to make a delicious vegan, gluten-free chocolate malt!

Our Vegan Gluten-Free Malted Milk or Milkshake

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